Advent Recipe Day Six: Perfect Egg, Jerusalem Artichokes Confit with Duck Magret, Parmesan Reggiano Cream

Cook the eggs in a steam oven at 64°C for 1 hour, remove from the oven and delicately remove the eggshells. Keep warm at 60°C.

Cut Jerusalem artichokes into 1 cm cubes, cook in the duck fat, then add water or stock, season with truffle salt, pepper and cook covered for 10 to 15 minutes, cool. Add dried duck breast cut into cubes.

Bring the chicken broth to the boil with the grated Parmesan Reggiano and cream. Strain through a china cap sieve. Emulsify with a hand-held blender just before serving.

Cut the Jerusalem artichokes into thin 3 cm diameter chips. Deep fry to golden brown, pat dry. Using a mandolin, make a few thin slices of red meat radish and yellow beetroot, then stamp out 3 cm Ø rounds.

Place the confit Jerusalem artichokes into shallow plates. Top with a perfect egg, add a pinch of truffle salt and freshly ground pepper. Add the Parmesan Reggiano cream. Decorate with a few Jerusalem artichoke chips, red meat radish and yellow beetroot rounds. Sprinkle with toasted buckwheat and micro cress.